Potato Gnocchi Recipe
creamy marinara, burrata cheese, shaved parmesan
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Ingredients
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Dough
Creamy Marinara
Toppings
Method
Making Gnocchi
- 1
- 2
Make the Dough
Pass the peeled potatoes through a potato ricer into a large mixing bowl. Add the flour, egg, and salt. Mix gently until a dough forms. Be careful not to overwork the dough.
- 3
Shape the Gnocchi
Divide the dough into smaller portions. Roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces, and use a fork to create ridges on each piece.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Making Creamy Marinara
- 5
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 6
Add Tomatoes and Cream
Stir in the crushed tomatoes and bring to a simmer. Add the heavy cream and stir to combine. Cook for an additional 5 minutes, allowing the sauce to thicken.
- 7
Season the Sauce
Add fresh chopped basil, salt, and pepper to taste. Mix well and remove from heat.
Combining and Serving
- 8
Combine Gnocchi and Sauce
Gently toss the cooked gnocchi in the creamy marinara sauce until well coated.
- 9
Plate and Garnish
Serve the gnocchi in bowls, topped with torn burrata cheese and shaved parmesan. Garnish with additional basil if desired.